Blackberry Frosting Recipe

Introduction

This blackberry frosting is a vibrant and flavorful way to enhance your cakes and cupcakes. Made with fresh blackberries and a hint of lemon, it offers a natural fruity sweetness combined with creamy buttercream texture. Perfect for adding a fresh twist to your baked treats.

Ingredients

• 1 cup fresh blackberries
• 2 tablespoons lemon juice
• 1 cup butter (2 sticks), room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or cream (plus more if needed)

Instructions

1. Prepare Blackberry Puree: Add the blackberries and lemon juice to a small saucepan. Over medium heat, bring the mixture to a simmer, stirring often. Let the blackberries soften and mash while cooking for about 20 minutes until you have roughly 1/3 cup of thick blackberry puree.
2. Strain Puree (Optional): For a smooth frosting without seeds or skins, strain the blackberry puree through a fine mesh strainer or process it in a food processor. Allow the puree to cool completely to room temperature.
3. Combine Butter and Puree: In a large mixing bowl, add the softened butter and cooled blackberry puree. Beat with a mixer until smooth and evenly combined.
4. Add Powdered Sugar: Gradually add the powdered sugar to the butter and puree mixture. Beat on medium-high speed until the frosting is smooth, creamy, and well incorporated.
5. Incorporate Milk and Vanilla: Add the milk or cream and vanilla extract to the frosting. Beat again until fully combined. If the frosting is too thick, add additional milk or cream one tablespoon at a time until you reach the desired consistency.
6. Frost Your Dessert: Once your cupcakes or cake are completely cooled, frost them with the blackberry buttercream. Spread smoothly or pipe decoratively as you prefer.

Tips & Variations

• Use frozen blackberries if fresh ones are out of season; thaw and drain excess juice before cooking.
• For extra flavor, add a teaspoon of lemon zest to the blackberry puree during cooking.
• If you want a deeper purple color, add a drop of natural purple food coloring.

Storage

Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and rebeat with a mixer to restore its creamy texture. For longer storage, you can freeze the frosting for up to 2 months; thaw in the refrigerator overnight before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work well. Thaw and drain any excess juice before cooking to avoid a runny frosting.

How do I prevent the frosting from being too runny?

Make sure to cook the blackberry puree until thickened and fully cool it before mixing with butter. If the frosting is still too thin, add more powdered sugar gradually to thicken it.

Blackberry Frosting Recipe

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★★★★★

4.7 from 91 reviews

This luscious Blackberry Frosting recipe combines fresh blackberry puree with creamy butter and powdered sugar to create a smooth, flavorful buttercream perfect for cakes and cupcakes. The natural sweetness and tartness of blackberries are enhanced by a splash of lemon juice and vanilla, making this frosting both vibrant in color and taste. Ideal for adding a fruity twist to your baked goods, this frosting is easy to prepare on the stovetop and whipped to perfection.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Enough frosting for 12 cupcakes or one 9-inch cake
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blackberry Puree

• 1 cup fresh blackberries
• 2 tablespoons lemon juice

Frosting

• 1 cup butter (2 sticks), room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or cream (plus more if needed)

Instructions

1. Prepare Blackberry Puree: Add the fresh blackberries and lemon juice to a small saucepan.
2. Simmer the Berries: Over medium heat, bring the mixture to a simmer while stirring often. Let the blackberries soften and mash for about 20 minutes until you have roughly 1/3 cup of thick blackberry puree.
3. Strain Puree (Optional): For a smooth frosting without seeds or skins, strain the blackberry puree through a fine mesh strainer or process it in a food processor to achieve a smoother texture. Allow the puree to cool completely to room temperature.
4. Combine Butter and Puree: In a large mixing bowl, add the softened butter and cooled blackberry puree. Use an electric mixer to beat them together until the mixture is smooth and evenly combined.
5. Add Powdered Sugar: Gradually add the powdered sugar to the butter and puree mixture. Beat on medium-high speed until the frosting is smooth, creamy, and well incorporated.
6. Incorporate Milk and Vanilla: Add the milk or cream along with the vanilla extract to the frosting. Beat again to combine fully. If the frosting is too thick, add additional milk or cream one tablespoon at a time until the desired texture is reached.
7. Frost Your Dessert: Once your cupcakes or cake are completely cooled, frost them with the blackberry buttercream. Spread it smoothly or pipe it decoratively according to your preference.

Notes

• Straining the blackberry puree is optional and depends on whether you prefer seeds in your frosting or a smooth texture.
• The frosting can be thinned with additional milk or cream if it becomes too thick for spreading or piping.
• Use fresh, ripe blackberries for the best flavor and color.
• Ensure your cake or cupcakes are completely cooled before applying the frosting to prevent melting.
• This frosting can be refrigerated for up to 3 days; re-whip before using if necessary.
• If fresh blackberries are not available, frozen blackberries can be used—thaw and drain excess liquid before making the puree.

Keywords: blackberry frosting, buttercream frosting, fruit frosting, blackberry buttercream, cake frosting, cupcake frosting, homemade frosting